Lecture

  • The 39th Distinguished Lecturer Series,
    in conjunction with Food for Thought, presents
    An Evening with American Chef & Farm-to-Table Activist
    Alice Waters

    Mar 02, 2018 @ 7:30 PM
    Location: Shea Center for Performing Arts

    Chatham, NJ native Alice Waters is internationally recognized as the pioneer of a farm-to-table movement that advocates for organic, sustainable, and locally sourced food for everyone. Waters’ restaurant, Chez Panisse, is ranked among the “World’s 50 Best Restaurants,” and her commitment to finding the highest-quality ingredients has created a network of farmers and purveyors dedicated to viable agriculture. Waters has authored ten books, including her memoir Coming to My Senses, which will be available for purchase.

    Book signing immediately follows lecture. 

    Admission:  $28.00 General Admission

    Alice Waters on Facebook


     

  • Food For Thought presents
    We All Eat International Food Festival, Taste of Syria
    Presented by the co-founder of the NJ Syrian Supper Club

    Mar 21, 2018 @ 12:30 PM
    Location: University Commons 211

    How can we help displaced people, newly arrived in a completely alien country find their way?

    Syria Supper Club was created to do just that. American hosts open their homes, Syrians cook food from their culture and then sit to enjoy the feast with a table full of guests. Now in its second year Syria Supper Club has created a myriad of connections between long-established Americans and their newest neighbors. From a warm welcome to cultural exchange, breaking bread is the mightiest of bridge builders.

    Admission:  $10 Syrian Lunch

    This event also takes place at 7:00 pm.

    Syria Supper Club


     

  • Food For Thought presents
    Food Writers and Social Responsibility

    Mar 27, 2018 @ 2:00 PM
    Location: Cheng Library Auditorium

    Four prominent writers, including a former NY Times columnist, and the current restaurant editor of Food & Wine Magazine, discuss how food writers help shape what we eat.  This panel discussion offers a fascinating look at food trends, celebrity chefs, and the foodie nation.

    Admission: Free


     

  • Food for Thought presents
    What’s Next After Farm-to-Table? Sidewalk to Table?

    Apr 04, 2018 @ 11:00 AM
    Location: Cheng Library Auditorium

    Members of the environmental/art and design collective SPURSE, authors of Eat Your Sidewalk, discuss food and the environment with Peter Hoffman, chef/owner of the former NYC farm-to-table restaurant Savoy. SPURSE will offer tastes of foraged foods during lecture.

    Admission: Free


     

  • Food For Thought presents
    We All Eat: Bringing Your Cultural Heritage to the Table

    Apr 18, 2018 @ 12:30 PM
    Location: University Commons 211

    Food is more than fuel, it is history, family, love and heritage. What we eat in the United States today reflects the melting pot that makes this nation truly great. A fun journey into the stories of some of the most All-American food and the cultures behind it.

    Melina Macall, The Food Activist, is an educator, researcher and community organizer in food justice and sustainable food systems.

    Her work includes research in Cuba, changing food in US public schools, and guerrilla gardening - growing edible landscapes. She is co-founder of The United Tastes of America and it’s keystone  program, Syria Supper Club. 

    Admission:  $10.00 Heritage Lunch

    This event also takes place at 7:00 pm.

    The United Tastes of America


     

  • Food for Thought presents
    A Cook on the Wild Side
    Film and Discussion

    Apr 23, 2018 @ 6:00 PM
    Location: Cheng Library Auditorium

    Film and Discussion

    Does environmental sustainability mean it’s okay to poach, hunt and forage? Celebrity chef, food writer and environmentalist, Hugh Fearnley-Whittingstall, tackles these sometimes-controversial issues. A post-film discussion on the ethics and importance of hunting will be led by Iain Kerr, co-founder of SPURSE, which has been at the forefront of ecological research, experimental design, and innovation leadership.

    Admission: Free